Squash It

Posted on by

I have a fellow foodie that is just my spirit animal when it comes to trying new dishes and eating out together. Not only is she just as adventurous as me, but she is a phenomenal cook. One day when we were discussing different recipes we both came to the conclusion that we are obsessed with autumn vegetables and summer fruits. Those are the best seasons for the respective produce and you should go crazy making dishes that incorporate those seasonal ingredients. Now I know I am a long shot away from Fall, but with the recent flurries we experienced in the Philadelphia area, it sure feels more like autumn than spring. Check out this lovely butternut squash (one of the shining stars of the Fall veggie scene) recipe, it even re-uses the maple syrup you bought for this chicken recipe and the squash from the Fall Stew. Plus, eating it should help me “squash” my feelings of missing Fall. Oh what a wordsmith I can be.

  • 1 package of the pre-peeled and cubed butternut squash from Trader Joes (I am obsessed with TJ and lazy, perfect combo).
  • 1 tbsp. of olive oil
  • 1 tbsp. of the maple syrup
  • 1/2 tsp. of cinnamon
  • 1/4 tsp. of cayenne (although I did equal parts of cinnamon & cayenne, since I like the heat)
  • 1 tsp. of course sea salt
  • Optional: 2 tbsp. low fat sour cream & 1 tsp. chopped fresh chives.

Set the oven at 400 degrees and toss the ingredients with the squash. Spread out on baking sheet and cook for 20-30 minutes. I do the fork test and prick the larger piece to check for done-ness. If it slides out and the squash is soft, you can shut off the oven & let it cool. I also serve this with a dollop of cold low fat sour cream which I sprinkle with chopped chives. I adore the yummy mild onion flavor it adds to the dish. Plus any potato chip lover knows that sour cream can’t breath without onion/chives.

Happy Eating, XO.

Date Night Dinner

Posted on by

We all need a lil night to indulge. Some yummy food, a good bottle of wine, and a night in to cozy up with your hunny. This is the ideal dinner for a candle lit night at home. So get the DVD ready, grab some fresh flowers and get this meal on the table. Lucky for you, there is wine in this recipe so the bottle will be open before your significant other even comes over. I restrained and didn’t use garlic in this dish (for the obvious reasons involving kissing & bad breath), but most certainly will next time. Anyway, Serves 3-4 so you will have left overs unless you double-date it..

  • 4 boneless chicken breasts
  • 3 1/2 cups sliced mushrooms
  • 2 Tablespoon of olive oil (I cut down to 1 tbsp. because I figured there was enough butter)
  • 2 Tablespoon of butter
  • 2 tsp. of fresh thyme leaves (you know if you have a herb garden or if you are normal and want to use 1/2 tsp. dried thyme)
  • 1/2 cup dry white wine
  • 3 Tablespoons heavy cream (subbed for the half & half I had in the fridge for coffee)
  • 1 1/2 tsp. balsamic vinegar

In a skillet over medium – medium/high heat melt butter and combine with olive oil. Prepare chicken breasts by sprinkling both sides with a little sea salt.
Saute the chicken breasts until golden and cooked through; remove and set aside. In the same skillet, saute the mushrooms until soft and starting to brown (5 minutes). Add the thyme, wine, and vinegar. Let the wine reduce, then add 2-3 Tablespoons of the half & half, and heat until warmed through. You can serve with a vegetable and some rice.

Chicken Marsala

Happy Eating, XO.

Pull Apart Bread

Posted on by

It’s time to get creative with the old “bread bowl” idea. Don’t get me wrong, I love bread bowls, but it’s high time to make them even easier to make. I’m sure it goes without saying, but this is a great app for a dinner or cocktail party. I always tend to wait to the last minute to get ready for a party and this honestly has saved me many times.

  • 1 loaf of sourdough bread
  • 1 cup of pesto sauce (I used the instant powder kind. Works just as well.)
  • 1 cup of mozzarella
  • Sprinkle of oregano all over

Preheat the oven to 350 degrees. Score the bread (ie, don’t cut it all the way through) horizontally and vertically to get your “pull apart” pieces. Pour the pesto sauce in to the crevices and use a spatula to smother it in there. Trust me, you want it on every piece! Next, stuff the mozzarella in each crevice and sprinkle on the oregano. Bake for 15 minutes.

Last step – go to town on it! You won’t be able to restrain yourself. But don’t worry, we don’t judge.

Pull apart bread

 

Happy Eating, XO

Dairy Free, Gluten Free, but def not Yum Free

Posted on by

Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.

photo

  • 3 mashed bananas (the more ripe the better)
  • 1 cup vanilla Almond milk (but really any milk would work)
  • 2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
  • 1 tbsp. baking powder
  • 1 tsp. vanilla extract
  • 3 cups or 240 grams oatmeal
  • Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.

Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.

Happy Eating, XO.

Fall Stew

Posted on by

Guys, I miss football. I miss Fall. I mean if its going to be this cold I’d rather us be back in Fall than pretend to be in Spring. There aren’t any flowers, the showers are more like snow, and there just isn’t great spring food. I mean there is good Spring food, but not mouth watering great. Although I will say to stay tuned for an Easter Sunday themed blog post with yummy tea party sandwiches and snacks. (shameless blog plug) Anyway, point being I am going to eat like its still Fall and still can before summer comes around and I need sultry salads, fruits, and iced tea. Ok so back to this divine stew. I can’t even tell you how flipping good it is. There is this amaze balls Italian market near my work and not only do I get lunch from there AT LEAST 2x a week, but I always pick up tasty imported items from Italia whenever I can (aka last time I was there I picked up truffle butter AGAIN, whatever, Jess said we don’t judge here). Anyway, Tredici is the bomb.com for all the delish food they have on their regular menu, but they also have daily specials. This puppy was debuted in September and it made its way back once a month throughout the fall and I miss it so. I decided I must re-create it and have it available all year round. (or I’ll die, because I love it THAT much).  Ok melodramatics aside, I don’t think I can say I replicated the magical stew 100%, but this is pretty darn close, say 99.9% for all you math nerds. Anyway, it satiated my hankering for this delish stew and I hope it does the same for you! (ha “stew”, “you”, rhyming, happy camper, belly full).

  • 2 tbsp. of olive oil
  • 12 oz. hot Italian sausage, cut into small chunks (I just did droppings of the sausage by cutting out the casing, that lets the stew grab on to all the spices of the sausage).
  • 12 cipollini onions peeled (pearl onions can be substituted)
  • 1 ½ cups crushed tomatoes (Cento is my fav canned brand)
  • 3 cups low-sodium chicken stock
  • ½-oz bundle of herbs, such as rosemary, thyme, sage or oregano (there is a trio packet that’s sold at my grocery store, saves time & money so I just used that. It was parsley, thyme, and oregano)
  • 1-  2 ½ pound butternut squash, peeled, seeded, cut into 1-inch chunks (again I buy the pre-prepared stuff from Trader Joe’s)
  • 3 carrots, peeled and cut into ½ inch pieces (I hate cooked carrots but I left them in and just fished them out so I could get the flavor but not have to eat them. I know I am a child).
  • 3 parsnips, peeled and cut into 2-inch long sticks
  • 1 fennel bulb, trimmed and cut in half
  • 12-15 Brussels sprouts, trimmed and cut in half
  • 2 tsp. salt
  • 1/8 tsp. freshly ground pepper

Fall Stew

Heat oil in pan over medium heat. Add sausage, stirring until the sausage breaks into small pieces and is no longer pink, about 10 minutes. Remove with a slotted spoon, set aside. Raise heat to medium high, add onions. Then cook, stirring until golden, 5 to 6 minutes. (At this point, I put the sausage and onions in the slow cooker and added the remaining ingredients. Stir to mx.)Add tomatoes, stock, and herbs. Simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage back and the squash, carrots, parsnips, and fennel. Cover and simmer until vegetables are tender, about 10 minutes.  Add Brussels sprouts now and cook, covered about 5 minutes more. (or cook on high in the slow cooker for 4-5 hours if not doing it stove top). Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Adjust seasonings and serve warm. This will serve 4 – 6 people based on if you are making this a meal or a 1st course.

Happy Eating, XO